Pea Salad With Bacon Cheese Recipe 425 Food

BACON PEA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
• Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
• Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

PEA SALAD WITH BACON & CHEESE RECIPE - (4.2/5)

Steps:

• Mix sour cream, mayonnaise, sugar, vinegar, salt and pepper. Set aside. Place peas in a bowl. (You don't really have to thaw the peas, maybe a little to break up the chunks, the peas will thaw as you are mixing the ingredients.) Add cheese, onion, bacon and parsley. (and three of the boiled eggs, chopped if desired) (save the others to quarter and put on top) Add half of the salad dressing ingredients and combine. Refrigerate a couple of hours. While salad is refrigerating, hard boil the eggs. After cool, peel eggs and cut into quarters. Remove salad from refrigerator and add remaining salad dressing. Stir to combine. Place hard-boiled egg quarters on top of salad and refrigerate until ready to serve. (you could cook three extra eggs and chop and put in mixture) Garnish with fresh dill weed, if desired.

BACON PEA SALAD

Steps:

• Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

PEA SALAD, VERY PRETTY!!

Steps:

• Get a large bowl, and mix everything together gently but thoroughly, seasoning to taste.
• Chill for a couple of hours before serving to allow the flavours to develop.

PEA SALAD

Steps:

• Combine mayo and bleu cheese.
• Add to all other ingredients and toss.
• Chill and enjoy!

PEAS, PASTA & BACON SALAD

Steps:

• Shell the peas.
• One quart of peas in the pod should yield about two cups of peas.
• Cook the pasta in plenty of boiling water until it is al dente.
• Steam or boil the peas until tender.
• When each of these is done, plunge them into cold water to stop them cooking and to cool them.
• Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
• Drain it well and allow it to cool.
• Wash and chop the celery finely.
• Add the bacon and celery to the cold drained pasta and peas.
• Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
• Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
• Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.

BACON RANCH PEA SALAD

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
• Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
• In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.